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Colette & Cassi's Country Kitchen!

Skirt Steak with Red Pepper Chimichurri

1 Lb skirt steak, trimmed
1 clove garlic, peeled and cut in half
1/4 Tsp salt
1/2 Tsp black pepper, divided
1 cup diced roasted red bell pepper
1 shallot, minced
1 TBS capers
1-1/2 TBS olive oil
1 TBS white wine vinegar
1 clove garlic, minced

1 - Preheat broiler. Spray broiler rack with nonstick cooking spray. Rub
steak on both sides with garlic clove. Season with salt and 1/4 teaspoon
black pepper. Place steak on broiler rack. Broil steak, 4 inches from heat,
4 to 5 minutes per side or until desired doneness.
2 - To prepare chimichurri sauce, combine red bell pepper, shallot, capers,
olive oil, vinegar, minced garlic and remaining 1/4 teaspoon black pepper
in small bowl.
3 - To serve, thinly slice skirt steak against the grain and arrange on
serving platter. Top with chimichurri sauce or serve separately.